Block
Halal Guys Chicken and Rice
Street food · 2 hours
Ingredients
- chicken breasts
- 1 lb
- olive oil
- 1/8 cup
- lemon juice
- 1 tbsp
- white vinegar
- 1/2 tbsp
- garlic minced
- 2 cloves
- salt
- 1/2 tsp
- black pepper
- 1/4 tsp
- oregano powder
- 1/2 tsp
- allspice
- 1/2 tsp
- ginger powder
- 1/4 tsp
- cumin powder
- 1/4 tsp
- paprika powder
- 1/4 tsp
- vegetable oil
- 1/2 tbsp
- Greek yogurt
- 3/8 cup
- mayonnaise
- 1/4 cup
- white vinegar
- 1/2 tbsp
- water
- 1/2 tbsp
- lemon juice
- 1/2 tsp
- sugar
- 1/2 tsp
- salt
- 1/4 tsp
- black pepper
- 1/8 tsp
- unsalted butter
- 1 tbsp
- turmeric powder
- 1/4 tsp
- cumin powder
- 1/8 tsp
- basmati rice soaked 20 minutes then rinsed until water runs clear
- 3/4 cup
- chicken stock
- 1 1/4 cup
- salt to taste
- to taste
- black pepper to taste
- to taste
- tomato chopped
- 1
- parsley chopped
- 1 handful
- sriracha sauce
- to taste
Method
- 01Mix olive oil, lemon juice, vinegar, garlic, salt, pepper, oregano, allspice, ginger, cumin, and paprika in a bowl.
- 02Add chicken breasts and toss to coat evenly. Cover and marinate 1 to 2 hours in the fridge.1 hr 30 min
- 03Heat vegetable oil in a large skillet over medium high heat. Add chicken and cook 5 to 6 minutes per side until golden brown and cooked through.
- 04Transfer chicken to a cutting board, rest 10 minutes, then chop roughly into 2 inch cubes.10 min
- 05Whisk Greek yogurt, mayonnaise, vinegar, water, lemon juice, sugar, salt, and pepper. Refrigerate until serving.
- 06Melt butter in a large saucepan over medium heat. Add turmeric and cumin, stir 1 minute until fragrant.
- 07Add drained rice and toast 4 minutes, stirring constantly.
- 08Add chicken stock, salt, and pepper. Stir, bring to a boil, reduce heat to simmer, cover, and cook 15 minutes.15 min
- 09Remove from heat and let stand covered 15 minutes without disturbing. Fluff with a fork.15 min
- 10Place rice on a serving platter, top with chicken, white sauce, tomato, and parsley. Drizzle with sriracha.